This easy recipe for ham with spring vegetables leaves you leftovers for lunch tomorrow.
This spring, you want to spend more time outside and less time slaving in the kitchen. That 's why we 've hand-picked this recipe for ham with an apricot glaze, paired with asparagus and potatoes. It will leave you with leftover ham so you don 't have to worry about lunch tomorrow! To make it, you 'll need:
- 1 3-pound boneless ham
- ¼ cup of apricot preserves
- 1 pound of small potatoes, e.g. fingerling
- Salt
- Pepper
- 1 pound of asparagus, cut into 1-inch slices
- 1 tablespoon of white wine vinegar
- 3 tablespoons of olive oil
- 1 tablespoon of prepared horseradish
- ¼ cup of fresh dill sprigs
Preheat your oven to 350 degrees F and line a baking sheet with foil.
Cook the ham for 20 minutes, brush it with the apricot preserves, then cook for another 30 minutes.
In the meantime, put the potatoes in a saucepan and cover with cold water. Bring them to a boil, add a pinch of salt, then turn the heat down to a simmer. Let simmer for 15 minutes, or until the potatoes are tender.
Transfer the potatoes to a colander and run under cold water. Add the asparagus to the boiling pot and cook three minutes, or until tender. Run them under cool water, too. Quarter the potatoes.
Whisk the vinegar, oil, horseradish, and dill together. Add salt and pepper to taste, then toss the vegetables with this mixture.
Serve the glazed ham with these veggies and enjoy! Then, bring a tasty ham sandwich to lunch tomorrow.
If you try out this recipe, let us know what you think in the comments! Also, don 't forget to
contact Lofgren Agency in Hudson, New York for all of your insurance needs.
This easy recipe for ham with spring vegetables leaves you leftovers for lunch tomorrow. 
